Dracula'S Revenge - cooking recipe

Ingredients

2 whole garlic heads
1 lb sweet sausage
1/4 teaspoon dried sage
1/4 teaspoon dried rosemary
2 tablespoons butter
1/3 cup flour
4 cups milk
1 cup parmesan cheese
2/3 cup swiss cheese
1/2 teaspoon salt
1/8 teaspoon pepper
16 ounces cooked penne pasta

Preparation

Roast garlic heads in 350 degree oven, wrapped in foil, for one hour.
Separate cloves and squeeze to extract garlic pulp.
Discard skins.
Cook sausage in large nonstick skillet over medium heat until browned, stirring to crumble.
Rinse in colander to remove excess fat.
Place in large bowl and stir in sage and rosemary.
Melt butter in saucepan.
Add flour, stirring with a whisk.
Gradually add the milk; cook until slightly thick, stirring constantly with the whisk (about 10 minutes.) Stir in roasted garlic, cheeses, salt and pepper until just melted.
Remove from heat.
Mix with cooked pasta and either spoon into greased one 13X9 or two 8X8 pans (cover with foil and freeze up to 3 months).
Bake at 350 for 30 minutes.